1tablespoonchopped fresh dillor ½ teaspoon dried dill
1tablespoonsweet pickle relishoptional
1teaspoonfresh lemon zest
6ouncesalbacore tuna
Pastry (enough for 9” pie)
½batch of Herbed Pie Crust ORomit the sage and thyme and substitute in a little dill and lemon zest! OR
Your favorite pie crust recipe OR
Store-bought refrigerated pie crustlike Pillsbury
Instructions
Preheat oven to 350°.With a fork, mix together cream cheese, onion, walnuts, red pepper, dill, relish and lemon zest.*Stir in tuna.
Roll out dough and cut into 6” circles. Put a generous quarter cup of filling in the center of each circle.
Wet edges of pastry, fold edges together and press to seal. (if you wish to freeze pies for later, this is the place to stop. When you are ready to make them, just defrost and bake as directed.)
If you want, you can brush each pocket pie with egg white. Pierce the top of each pocket pie to allow steam to escape.Bake in 350° oven for 25-30 minutes, or until golden brown.
Notes
Mr. B likes this recipe prepared with the pickle relish: I prefer a little chopped apple instead.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.